Description:

Since its earliest days,The New Yorkerhas been a tastemaker-literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection,The New Yorkerdishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you7;re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker7;s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems-ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to 0;cookery witches,1; those mysterious cooks who possess 0;an uncanny power over food,1; while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl7;s famous story 0;Taste,1; in which a wine snob7;s palate comes in for some unwelcome scrutiny, and Julian Barnes7;s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan7;s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city7;s foremost fisherman-chef. Selected from the magazine7;s plentiful larder,Secret Ingredientscelebrates all forms of gustatory delight. From the Hardcover edition.

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Book details

David Remnick was born on October 29, 1958 in Hackensack, N.J. and educated at Princeton University. He began his career at the Washington Post in 1982. In 1992, he became a staff writer for the New Yorker. Remnick's book, Lenin's Tomb: The Last Days of the Soviet Empire, won the 1994 Pulitzer Prize in General Non-Fiction. The work deals with the last days of the Soviet Union, which Remnick witnessed firsthand as foreign correspondent to Moscow from the Washington Post. Remnick is the author of other works including The Devil Problem (And Other True Stories) published in 1996 and Resurrection: The Struggle for a New Russia in 1997. His most recent work, King of the World: Muhammad Ali and the Rise of an American Hero, was published in 1998.

Introduction

Dining Out

All You Can Hold for Five Bucks

The Finest Butter and Lots of Time

A Good Appetite

The Afterglow

Is There a Crisis in French Cooking?

Don't Eat Before Reading This

A Really Big Lunch

Eating In

The Secret Ingredient

The Trouble with Tripe

Nor Censure Nor Disdain

Good Cooking

Look Back in Hunger

The Reporter's Kitchen

Fishing and Foraging

A Mess of Clams

A Forager

The Fruit Detective

Gone Fishing

On the Bay

Local Delicacies

An Attempt to Compile a Short History of the Buffalo Chicken Wing

The Homesick Restaurant

The Magic Bagel

A Rat in My Soup

Raw Faith

Night Kitchens

The Pour

Dry Martini

The Red and the White

The Russian God

The Ketchup Conundrum

Tastes Funny

But the One oh the Right

Curl Up and Diet

Quick, Hammacher, My Stomacher!

NesselrodetoJeopardy

Eat, Drink, and Be Merry

Notes from the Overfed

Two Menus

The Zagat History of My Last Relationship

Your Table Is Ready

Small Plates

Bock

Diat

4 A.M.

Slave

Under the Hood

Protein Source

A Sandwich

Sea Urchin

As the French Do

Blocking and Chowing

When Edibles Attack

Killing Dinner

Fiction

Taste

Two Roast Beefs

The Sorrows of Gin

The Jaguar Sun

There Should Be a Name for It

Sputnik

Enough

The Butcherï¿½s Wife

Bark

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